No-churn cherry chocolat ice cream

Yield

• Serves 8

Ingredients

• 1 jar of Outrageous Cherry Chocolat Sauce

• 1 (14-ounce) can sweetened condensed milk

• 1 teaspoon pure vanilla extract or vanilla bean paste

• 1/8 teaspoon salt

• 2 cups heavy whipping cream (1 pint; 480ml)

Directions

• Place the bowl to your stand mixer and the whisk attachment in the fridge or freezer until time to whip the heavy cream, as the chill will help achieve stiff peaks

• Add the sweetened condensed milk, vanilla extract, and salt to a large mixing bowl. Whisk until well combined and set aside

• Remove the lid from the Outrageous Cherry Chocolat and place in the microwave for 20 seconds. Stir, then place to the side

• In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form

• Softly fold half of the whipped cream into the sweetened condensed milk, then fold in the remaining whipped cream until just combined. Then gently pour 3/4 of the jar of Outrageous Cherry Chocolat sauce into the mixture and delicately fold until the sauce ripples through, about four or so turns

• Line a 9x5 loaf pan or food storage container with freezer or parchment paper up the sides. Scoop in the ice cream and smooth it out into one even layer

• Place a piece of cling wrap directly on the surface of the ice cream, close lid (if your container has one), and transfer it to the freezer to freeze overnight (or for at least 8 hours)

• When serving, reheat the remaining Outrageous Cherry Chocolat, stir, and pour over your scooped ice cream for a scrumptious treat